食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 271 - 277

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037083

分析与检测

基于顶空固相微萃取-气相色谱-嗅闻仪-质谱仪结合气味活力值鉴定槟榔香六堡茶关键香气物质

  • 陈国和 ,
  • 胡腾飞 ,
  • 王乐涯 ,
  • 欧行畅 ,
  • 李勤 ,
  • 黄建安 ,
  • 刘仲华 ,
  • 王超
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  • 1(湖南农业大学,茶学教育部重点实验室,湖南 长沙,410128)
    2(国家植物功能成分利用工程技术研究中心,湖南 长沙,410128)
    3(湖南省植物功能成分利用协同创新中心,湖南 长沙,410128)
第一作者:硕士研究生(刘仲华教授和王超副高级工程师为共同通信作者,E-mail:zhonghua-liu-ms@hunau.edu.cn;wangchao2809@126.com)

收稿日期: 2023-08-16

  修回日期: 2023-09-05

  网络出版日期: 2024-06-11

基金资助

国家茶叶产业技术体系(CARS-19);广西六堡茶“八新双增”关键技术研究与产业化示范(桂科AA20302018-9);中国茶产业高质量发展战略研究(2023-XY-29)

收起

Identification of key aroma components in areca-flavor Liupao tea based on HS-SPME-GC-O-MS and odor activity value

  • CHEN Guohe ,
  • HU Tengfei ,
  • WANG Leya ,
  • OU Xingchang ,
  • LI Qin ,
  • HUANG Jianan ,
  • LIU Zhonghua ,
  • WANG Chao
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  • 1(The Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China)
    2(National Engineering Research Center for the Utilization of Plant Functional Ingredients, Changsha 410128, China)
    3(Collaborative Innovation Center for the Utilization of Plant Functional Ingredients of Hunan Province, Changsha 410128, China)

Received date: 2023-08-16

  Revised date: 2023-09-05

  Online published: 2024-06-11

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摘要

为了探究六堡茶槟榔香风味构成的关键香气物质,该研究采用顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)结合气相色谱-嗅闻仪-质谱仪(gas chromatography-olfactometry-mass spectrometry, GC-O-MS)和气味活力值(odor activity value, OAV)分析槟榔香六堡茶气味化合物组成,筛选其中的关键香气物质。经GC-O-MS分析,从槟榔香六堡茶样品中嗅闻、鉴定出37种气味化合物,气味强度(odor intensity, OI)中等及以上的化合物为19种,其中二氢-β-紫罗兰酮、β-紫罗兰酮、β-芳樟醇、雪松醇和1,2,3-三甲氧基苯展现出了较高的香气强度。在GC-O-MS分析的基础上,采用OAV法进一步分析,发现槟榔香六堡茶中OAV≥1的气味化合物有18种,其中,二氢-β-紫罗兰酮、β-紫罗兰酮、苯乙醇、脱氢二氢-β-紫罗兰酮、(E,Z)-2,6-壬二烯醛、β-芳樟醇、癸醛和1,2,3-三甲氧基苯的OAV≥50,可以说明这些化合物对槟榔香六堡茶整体香气形成贡献度较大。通过比较GC-O-MS和OAV分析,2种分析方法筛选槟榔香六堡茶关键香气物质的结果基本一致,该研究为六堡茶陈化过程中“槟榔香”的形成提供理论依据以及对于定向加工“槟榔香”六堡茶具有指导意义。

关键词： 六堡茶; 槟榔香; 关键香气物质; 气相色谱-嗅闻仪-质谱; 气味活力值

本文引用格式

陈国和 , 胡腾飞 , 王乐涯 , 欧行畅 , 李勤 , 黄建安 , 刘仲华 , 王超 . 基于顶空固相微萃取-气相色谱-嗅闻仪-质谱仪结合气味活力值鉴定槟榔香六堡茶关键香气物质[J]. 食品与发酵工业, 2024 , 50(8) : 271 -277 . DOI: 10.13995/j.cnki.11-1802/ts.037083

Abstract

To explore the key aroma compounds in the flavor composition of areca-flavor Liupao tea, the headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV) was used to analyze the odor-active compounds in areca-flavor Liupao tea and screen for key aroma compounds.Thirty-seven odor-active compounds were captured and identified in areca-flavor Liupao tea by using GC-O-MS.Among them, 19 odor-active compounds with moderate or higher odor intensity (OI) were identified, including dihydro-β-ionone, β-ionone, β-linalool, cedrol, and 1,2,3-trimethoxybenzene.On the basis of GC-O-MS analysis, further analysis was conducted by using the OAV method.Results showed that there were 18 odor-active compounds with OAV≥1 in areca-flavor Liupao tea.Among them, the OAVs of dihydro-β-ionone, β-ionone, phenylethyl alcohol, dehydro-β-ionone, (E,Z)-2,6-nonadienal, β-linalool, decanal, and 1,2,3-trimethoxybenzene were greater than 50, indicating that these compounds contributed significantly to the overall aroma profile formation of areca-flavor Liupao tea.By comparing GC-O-MS and OAV analysis, the results of the two methods for screening the key aroma compounds in areca-flavor Liupao tea were basically consistent.This study provides a theoretical basis for the formation of areca-flavol during the aging process of Liupao tea and is of guiding significance for the directional processing of areca-flavol Liupao tea.

Key words： Liupao tea; areca-flavor; key aroma compound; gas chromatography-olfactometry-mass spectrometry (GC-O-MS); odor activity value (OAV)

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